SONGA

Process

Songa's packing plant has an area of 20,000 mts with a current maximum daily production capability of 55 tons.

Our main product is Head-on shrimp, which is processed immediately at arrival to keep its freshness and texture.

The shrimps that were not processed Head-on are beheaded for then to be processed as tail with skin or peeled. For that which we have a plant for the process of peeled, cooking and frozen.

The plant has shell -on and value added capabilities. In value added the shrimp is peeled and cooked in an IQF form or brine. The process of peeled and desveined is made completely by hand for personal with wide experience to avoid any abuse possibility to the product. The most representative presentations are: Tail-On Round, PyD Tail-Off, Tail-On Butterfly, Easy Peel, Pull Vein, Skewer Tail-On, Ring Tail-On.

Both superior grading and packing are assured by teams of highly experienced personnel working with state-of-the-art equipment.

Songa's Quality Assurance Procedures include a HACCP approved plant and backed with a complete set of written Quality Systems and Food Safety Manual.

A rigorous program of microbiological sampling is performed on each lot to ensure Songa's shrimp complies with the United States and European Union market requirements.